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A couple of weeks ago I had the pleasure of attending the opening of the Joey restaurant at the Eaton center. While there I got to enjoy a lot of tasty food including sushi that was made right in front of you, a meat and cheese board made with local and international ingredients and a penang prawn curry bowl. The dish that stood out the most for me however was the bombay butter chicken and I took that as the perfect excuse to try making at home! (If you are interested in seeing some photos of the opening you can take a look at my flickr gallery.)

Butter chicken or murgh makhani, is an Indian dish where chicken that is marinated in a yogurt based marinade filled with aromatic spices is served in a buttery and creamy tomato based sauce. The chicken is normally cooked in a tandoor but you can just as easily grill it or cook it up any way you like. As luck would have it, I already had a recipe for a tasty grilled tandoori chicken so I went with that. Up next is the tomato sauce which as the name suggests includes butter along with some cream that makes it a very rich and creamy sauce indeed. (To make things even creamier I also added some almond butter.) One of the primary and characteristic flavours of butter chicken is the fenugreek leaves or kasuri methi which I had never used before so I needed to track them down before hand.

Although the list of ingredients for the tandoor chicken and the curry combined is quite large the recipe is actually pretty easy. Since the chick should marinate over night anyways you just need to worry about the butter chicken sauce which should leave you with some time to make some rice or even fresh naan to go with the meal. I served the butter chicken garnished with cilantro, toasted almond slices and a drizzle of yogurt, though a dab of melting butter is also really nice.

Yum, yum. Indian food is one of my all time favorite cuisines. This dish looks divine. It looks similar to chicken tikki masala, which is one of the few Indian dishes my husband will eat. I will definitely have to try this soon.

Looks absolutely decadent, just like good butter chicken should be! Funny, it's not usually what I order, but there are some times when it's the only thing that will do to soothe the aches of a cold day.

i have to tell you that your an amazing guy who has this awesome blog and i love reading your posts... though i have been following you a long time now... i thought i should leave a proper comment saying how appreciate i am!!

by the way i had this dish in a restaurant before and it's amazing... bursting flavors!!!

I always look for new recipe's to cook online, for my husband and I. This was amazing. He is from West Africe so the typical American/Italian dish (that I thoroughly enjoy) usually doesn't do it for him. Chicken and rice is a staple for him, and this hit the spot. It was so good he was asking for more. Thanks. I'm passing this recipe along, too!

Amazingly DELISH dish Kevin, as ALL of yours ALWAYS are! I made this w/ Prawns (instead of chicken, just dropping them in at the very end before serving) last night for hubby and he said it was one of my best yet!! I made a few minor changes d/t diet restrictions such as substituting 1c of skim milk & 1/2c Chobani yogurt in place of cream (which curdled a bit at first but after simmering awhile, curdling was gone) and placed 15 almonds and 15 cashews in the milk to soak an hr ahead and then made a nut paste of them. I also only had Fenugreek seeds, on hand, so I pan fried them a little, crushed them, put them in the sauce for approx 15 minutes and then strained them out since the seeds are so bitter but I still wanted a little of their flavor. (I'll use Fenugreek leaves next time ;) ) Along w/ it I served up brown basmati rice w/ sauteed slithered almonds and green chili/onion Masoor Dal Chiladas. The house has never smelled this good even the next day! Guess what I had for b-fast?! :) Have been playing around w/ several of your pestos and sandwich dishes and they are truly not only the BEST but unique also!! I've also been doing quite a bit of Indian cooking the past few months (primarily curries) served up w/ homeade Chapati's and Dal Chiladas. My husband's favs have been Butter Chicken (Murgh Makhani), Prawns Makhani, Prawns & Lobster (Chingri) Malai and Aloo Mutter. I just followed you on Twitter, I hope to hear if and when you do a Malai curry, as I haven't really found a good one thus far, unfortunately. Love your site and soooooooooooooo many WONDERFUL ideas and all of your SCRUMPTIOUS dishes. Gonna try your Pumpkin Gnocchis in a Creamy Gorgonzola tonight. Thank you Kevin!

PDB: This would be good with prawns and I really like the use of the fresh almond and cashew paste! I am going to have to try that Prawn and Lobster Malai! It sounds really good! Enjoy the Pumpkin Gnocchi!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.